Oyakodon Chicken&Egg Donburi
Delicious food served on top of a deep bowl of rice, known as donburi (or just -don), is a favorite style of Japanese cooking. I will introduce you one of the most popular donburi, Oyakodon, topped with egg and chicken.
- 200 g chicken thigh
- 1/2 onion
- 4 eggs
- 2 bowls of cocked rice
- Spring onion, to taste
- 3 tbsp soy sauce
- 3 tbsp sake
- 3 tbsp sugar
- 100 ml water
- Remove the skin and sinew from the chicken thighs and cut into thin slices. Cut the onions into 4 mm thick slices.
- Place one part sugar, one part sake, one part soy sauce, and three parts water in a frying pan. When the mixture is warmed up, add the onion slices and cook until tender. Then, add the chicken pieces, and cook until the surface becomes white and firm to the touch. Then, remove from the heat.
- Separate the egg yolks and whites. For the egg whites, beat until the large lumps crumble. For the yolk, quarter each and break each quarter.
- Reheat the chicken in the frying pan and lower the heat when simmering. First, pour the egg whites over it. When the whites are half cooked, add the egg yolks and cook undisturbed. When the yolks become a bit sticky, turn off the heat. You can adjust the egg texture by covering with a lid and cooking further with residual heat.
- Place the chicken and egg over rice and pour some of the soup on top. Sprinkle with chopped spring onions.